In this issue
we devote two articles to eco-roasting or should I say environmentally correct coffee roasting. Alexis Rubinstein joins our staff as assistant editor and voraciously researches this evolving technology. On page 34, she tells us “ever since the world of coffee has joined the environment-conscious trends, many steps have been made to further advance the industry. Eco-friendly growing and organic beans were only the beginning. Now, coffee roasters have become available that reduce carbon emissions and conserve energy.”

She also reports on the numerous ways several coffee roasters are keeping the world or their part of the world green as they deal with transport and the need to cut down on energy usage. Showcased in her article are several suppliers’ developing expertise.

Joel Starr also covers eco-friendly coffee roasting and contemplates whether it is wishful thinking or the new reality. He states that coffee roasters and retailer at home are responsible for most of the pollution that coffee consumption produces (namely CO2 emissions from the roasting of the coffee and billions of one-time-use, disposable paper cups lids, stir-sticks, etc). He is not throwing stones but rather searching for the latest machines and solutions available today. (see page 30).

Dr. Terry Mabbett reveals almost everything to know about grinding coffee from the earliest-ever documented mortar and pestle to the fanciest updated version of two large flat stones grinding. (see page 40). Mabbett tells us the term “grinding” is completely misleading when used to describe what actually happens at ‘bean level’ in contemporary equipment for processing whole roasted whether in the factory, coffee shop or home. At “microscopic” level other terminologies including fracturing, cracking, cutting, slicing, shaving and flaking, are probably more accurate and appropriate to describe how coffee beans are broken up by fast moving sharp surfaces (blades) used in a range of commercial coffee grinders.

What still amazes me is the technology available for coffee and tea. From growing to roasting to brewing, the advances made in this industry almost assure a great tasting beverage. And this magazine will continue to cover these advancing technological breakthroughs.